Jan 18, 2017

Moroccan Vegetable Stew

Prep Time: 10 mins
Cook Time: 1 hr 30 mins
A combination of Moroccan spices is used to develop rich deep flavors in this vibrant vegetarian soup.

jump toRECIPE

This Moroccan vegetable stew is great for warding off the cold. It is packed with peppers, sweet potatoes, carrots, lentils and chickpeas making for a hearty and comforting meal – perfect for warming you up inside and out.

A combination of Moroccan spices is used to develop rich deep flavors in this vibrant vegetarian soup. While traditionally whole spices are used and then ground when ready to cook for the maximum flavor and freshness, I use already ground spices because it cuts down on prep time. The spices are then toasted in the pot to bring out the aromas.

Because the majority of the ingredients are added at one time it is helpful to have your mise en place ready to go before you start cooking (that is all your ingredients prepped ahead of time).

Moroccan Vegetable Stew

moroccan spice blend

What Spices are Used?

  • Coriander
  • Cumin
  • Paprika
  • Turmeric
  • Cinnamon
  • White pepper

Key Ingredients in This Recipe

  • Chickpeas – Chickpeas, also called garbanzo beans add texture and protein to this recipe while keeping it vegetarian. Using canned chickpeas in this recipe cuts down on the prep time in this recipe. Swapping with dried chickpeas requires a bit more foresight since they need to be soaked for a long period of time then boiled.
  • Lentils – Red split lentils are traditionally used in this recipe. The small, orange legumes cook much faster than many other varieties of lentils since the seed coat is removed and the lentils in half. Because they soften and become creamy they are often used for soups and stews.
  • Yellow OnionI use yellow onion in this recipe for its mellow flavor when cooked. These onions with a brownish yellow papery skin are a great all-purpose cooking onion.  
  • Sweet potato – Sweet potatoes are a nutritious root vegetable with bright orangey flesh. Sweet potatoes have a naturally sweet flavor. Over half the US sweet potato crops are grown in North Carolina.
  • Tomato paste – Tomato paste is concentrated tomatoes that have been cooked down until it becomes a thick, dense paste. I try to buy tubes of tomato paste rather than small cans. The tubes allow you to reseal and keep the paste for later (they last a long time) resulting in less waste.
moroccan vegetable stew with lentils and chickpeas recipe from cooking with cocktail rings

How to Make Moroccan Vegetable Stew

  1. Sauté aromatics. Heat a large heavy-bottomed pot over medium heat, add the olive oil and heat through. Next, add the onions, leeks and garlic and sauté until the onion is soft and translucent, about 6 minutes.
  2. Add the spices. Add the coriander, cumin, paprika, turmeric, cinnamon, and white pepper, stirring to combine. Let cook, stirring frequently, until fragrant, about 2 minutes. Stir in the tomato paste.
  3. Add the vegetables. Add the bell pepper, carrots, sweet potatoes, lentil and chickpeas, tomatoes, vegetable stock and 2 cups of water to the pot, stirring to combine.
  4. Simmer the soup. Bring the mixture to a boil then reduce the heat to medium-low and let simmer about 1 hour and 30 minutes, until the lentils are cooked through and the sweet potatoes are tender. Add additional water ½ cup of water at a time if the soup becomes dry.
  5. Serve. Remove the pot from heat and season with kosher salt. Stir in the orange zest and half the cilantro. Ladle the soup into warmed soup bowls. Top remaining cilantro and serve with warmed naan bread on the side.
moroccan vegetable stew recipe from cooking with cocktail rings

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Moroccan Vegetable Stew

Print Pin
Prep Time 10 mins
Cook Time 1 hr 30 mins
Serves 8

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 medium leek, trimmed and thinly sliced (whites and light green parts only)
  • 2 garlic cloves, chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground white pepper
  • 2 tablespoons tomato paste
  • 1 medium yellow bell pepper, deseeded and chopped
  • 2 medium carrots, peeled and diced
  • 2 cups diced sweet potatoes
  • 1 cup split red lentils
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (28-ounce) can diced tomatoes
  • 4 cups vegetable stock
  • ½ teaspoon kosher salt
  • 1 teaspoon orange zest
  • ½ cup chopped cilantro, divided
  • Naan bread, warmed, for serving (optional)

Instructions:

  • Heat a large heavy-bottomed pot over medium heat, add the olive oil and heat through. Add the onions, leeks and garlic and sauté until the onion is soft and translucent, about 6 minutes.
  • Add the coriander, cumin, paprika, turmeric, cinnamon, and white pepper, stirring to combine. Let cook, stirring frequently, until fragrant, about 2 minutes. Add the tomato paste and stir to combine.
  • Add the bell pepper, carrots, sweet potatoes, lentil and chickpeas, tomatoes, vegetable stock and 2 cups of water to the pot, stirring to combine.
  • Bring the mixture to a boil then reduce the heat to medium-low and let simmer about 1 hour and 30 minutes, until the lentils are cooked through and the sweet potatoes are tender. Add additional water ½ cup of water at a time if the soup becomes dry.
  • Remove the pot from heat and season with kosher salt. Stir in the orange zest and half the cilantro. Ladle the soup into warmed soup bowls. Top remaining cilantro and serve with warmed naan bread on the side.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings

Rate + Review

WHAT DID YOU THINK OF THIS RECIPE?

Your email address will not be published. Required fields are marked *

Recipe Rating